Chocolate Chip Banana Bread with Raspberries

This is was something I saw on Pinterest the other day. I had to make it, even thought I’m not a huge banana bread fan, but banana chocolate chip bread with raspberry? Too interesting not to try.

Chocolate Chip Banana Bread with Raspberries via BakersRoyale

Raspberry and chocolate are always good together. So how is it in banana bread?

Chocolate Chip Banana Bread with Raspberries from BakersRoyale

It didn’t disappoint. And it’s better if you eat each slice warm—at least it is to me. There are just certain fruits I don’t like to bite into when cold once it’s baked, it’s a texture thing. Of course on par with most my desserts, my family gave it the big snub. And on par with my response to their snobbery. . . .I repurposed it.

Chocolate Chip Banana Bread with Raspberries by BakersRoyale

Yep, I took it and turned it into french toast – a favorite in my home. It worked. they devoured it. Yay, me.

Chocolate Chip Banana Bread with Raspberries_ BakersRoyale

this recipe
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Chocolate Chip Banana Bread with Raspberries


  • 2 1/2 cups unbleached, all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 3/4 teaspoon soda
  • pinch of salt
  • 4 large eggs
  • 1 cup sugar
  • 1/2 cup butter, melted and cooled
  • 1/4 cup vegetable oil
  • 1/3 buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups bananas, mashed with peas size lumps (about 3-4 medium bananas)
  • 1 cup chocolate chips
  • 6-8 oz. raspberries (more or less to preference)


Preparation: Heat ove to 350 degrees F. Lightly butter a 9x5 loaf pan.
  1. Place flour, baking powder, baking soda and salt in a bowl and whisk to combine; set side.
  2. In a separate bowl combine eggs and sugar then whisk until well combined and mixture becomes thick and light in color, about 1 minute. Drizzle cooled butter into mixture and whisk to combine. Add oil and buttermilk to mixture then whisk to combine. Add vanilla extract and mashed bananas and whisk to combine. Add flour mixture and whisk until no white streaks are visible.  Lastly, fold  in chocolate chips and raspberries.
  3. Pour batter into it loaf pan and bake at 350 degrees F  for 45-55 minutes or until inserted tooth pick from the center of the loaf comes out clean. Remove from oven and cool completely.
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28 Responses to “Chocolate Chip Banana Bread with Raspberries”

  1. #
    JulieD — August 2, 2013 @ 8:46 am

    This looks so good, Naomi!!


  2. #
    ThisBakerGirlBlogs — August 2, 2013 @ 8:56 am

    Looks delicious! I love a good slice of banana bread with my coffee and the raspberry sounds like an interesting tasty twist :-)


  3. #
    Jenny Flake — August 2, 2013 @ 8:58 am

    Gorgeousu Naomi! Love this!!


  4. #
    Kiran @ — August 2, 2013 @ 9:01 am

    Yummy!! and I love the idea of turning this into a french toast!!


  5. #
    Belinda @themoonblushbaker — August 2, 2013 @ 9:07 am

    This looks so moist and flavourful. I find bananas and chocolate over powering and too sweet sometimes; so this addition of raspberries is bound to balance it out. great breakfast food.


  6. #
    Nicole @ Young, Broke and Hungry — August 2, 2013 @ 9:18 am

    What a perfect summery banana bread!


  7. #
    Kevin (Closet Cooking) — August 2, 2013 @ 10:34 am

    What an amazing banana bread! I’ll take two!


  8. #
    Averie @ Averie Cooks — August 2, 2013 @ 10:37 am

    I love chocolate banana bread and have always wanted to add raspberries to my banana bread (strawberries, pineapple, peaches, pumpkin, and avocado have all been tried – but never raspberries) Pinned! So pretty!


  9. #
    Katrina @ Warm Vanilla Sugar — August 2, 2013 @ 11:33 am

    Mmm yeah, I bet warmed up this banana bread is KILLER! Looks pretty too :)


  10. #
    marla — August 2, 2013 @ 12:44 pm

    Love the simple styling here & so tasty looking!


  11. #
    Laura (Tutti Dolci) — August 2, 2013 @ 1:08 pm

    Love this bread and after a long week, a few slices are just what I need!


  12. #
    julia-lifeonchurchill — August 2, 2013 @ 6:13 pm

    Yum! We have fresh raspberries from our yard right now. Have been looking for a dessert my picky eaters will eat..this might just be the one! Thanks!


  13. #
    Tieghan — August 2, 2013 @ 7:16 pm

    Oh so pretty! I am not normally a raspberries and chocolate girl, but with banana bread and especially warm, right out of the oven? That I could so do and fall in love with! Such gorgeous photos, Naomi! I need you to give me a lesson!


  14. #
    Beth @ Hungry Happenings — August 3, 2013 @ 3:54 am

    How could your family snub something that looks that good? I love toasting banana bread. The edges get a bit crispy and the center is nice and warm. I’ve never put raspberries in my banana bread, must will definitely try it soon.


  15. #
    Norma @ Allspice and Nutmeg — August 3, 2013 @ 5:48 am

    Ooooo, chocolate and raspberry. Love the combo. This looks solo good. A great brunch bread.


  16. #
    Anna @ Crunchy Creamy Sweet — August 3, 2013 @ 6:06 am

    Love chocolate and raspberries together so this banana bread has to happen soon. Love the styling!


  17. #
    Raquel — August 3, 2013 @ 7:28 am

    I love banana bread, and this looks amazing! Raspberries? I say why not?


  18. #
    LauriM — August 3, 2013 @ 10:17 am

    I love a good banana bread and this one looks delish! I love the chocolate and raspberry combo and them in a moist flavorful banana bread should be amazing! Pinned


  19. #
    Nichole — August 3, 2013 @ 8:01 pm

    Looks wonderful, and I even have all of the ingredients. Sweet.


  20. #
    Shanna@ pineapple and coconut — August 3, 2013 @ 8:57 pm

    I love that you stuck with the simple styling on these pics. It really works well – they are gorgeous like always!


  21. #
    Deb — August 4, 2013 @ 12:50 am

    Hi, searching for a banana bread recipe that’s a bit different and this looks fab. Just one question when do you add the flour mixture? I could be missing something but it doesn’t seem to be mentioned, I assume you fold in before the choc and raspberries but just wanted to check?

    Thanks – trying it today



  22. #
    Stephanie @ Eat My Tortes — August 4, 2013 @ 6:58 am

    this looks delicious! i love making banana bread, and raspberries are my husband’s favorite fruit, so i’l definitely be trying this out soon!


  23. #
    Aimee @ Simple Bites — August 4, 2013 @ 2:39 pm

    I’d eat this, warm, cold, of French Toast-ified! Lovely combo.


  24. #
    Leslie — August 4, 2013 @ 4:32 pm

    Raspberries with chocolate in Banana bread???? Oh yeah baby!


  25. #
    Sommer @ ASpicyPerspective — August 5, 2013 @ 4:05 am

    I would eat this lovely bread, hot or cold!! :)


  26. #
    Clarissa — August 22, 2013 @ 11:13 am

    The instructions don’t say how long to bake, just until toothpick comes out clean. Do you have a time estimate?


  27. #
    Shelly — August 27, 2013 @ 8:06 am

    This looks wonderful, and I’m planning to make it, but I feel it’s necessary to comment on the lack of attention to detail in this recipe! There are many writing errors and omissions! Many of them I can figure out on my own or guess, but you’ve omitted the baking temperature! You also never said when to combine the flour mixture in with the other ingredients. I’m an experience baker, so I can wing it with the omissions, but others may feel like they can’t attempt this with all the details that are missing!


    • Shelly replied: — August 27th, 2013 @ 8:22 am

      Sorry, I meant the baking time, not temperature.


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